Cinnamon Chip Scones
Makes 102½ cups all-purpose fl our
1⁄3 cup granulated sugar
2¼ teaspoons baking powder
½ teaspoon salt
4 tablespoons cold unsalted butter,
cut into pieces
½ cup cinnamon morsels*
1 cup plus 2 tablespoons cold heavy
whipping cream, divided
½ teaspoon vanilla extract
gently, bring mixture together with
hands until a dough forms. (If mix-
ture seems too dry, add more cream,
1 tablespoon at a time.)- Turn out dough onto a lightly
fl oured surface, and knead gently 4 to
5 times. Using a rolling pin, roll out
dough to a 1-inch thickness. Using a
2¼-inch square cutter, cut 10 scones
from dough, rerolling scraps as neces-
sary. Place scones 2 inches apart on
prepared baking sheet. Brush tops of
scones with remaining 1 tablespoon
cream. - Bake until scone edges are golden
brown and a wooden pick inserted in
the centers comes out clean, approxi-
mately 20 minutes. - Serve warm.
*We used Hershey’s Cinnamon Morsels.RECOMMENDED CONDIMENT:
Mock Clotted Cream (recipe follows)Mock Clotted Cream
Makes 1 cup1 cup cold heavy whipping cream
½ cup mascarpone cheese
2 tablespoons confectioners’ sugar- In a medium mixing bowl, beat
together cream, mascarpone cheese,
and confectioners’ sugar with a mixer
at high speed until combined and
thick. - Cover, and refrigerate until needed,
up to 3 days. - Preheat oven to 350°. Line a rimmed
baking sheet with parchment paper. - In a large bowl, whisk together fl our,
sugar, baking powder, and salt. Using
a pastry blender or 2 forks, cut butter
into fl our mixture until it resembles
coarse crumbs. Add cinnamon mor-
sels, stirring until blended. - In a small bowl, stir together 1 cup
plus 1 tablespoon cream and vanilla
extract. Add to fl our mixture, stirring
until mixture is evenly moist. Working
“Mark the season
of Advent by loving
and serving others with
God’s own love
and concern.”
—MOTHER TERESA,
ST. TERESA OF CALCUTTA37 Teatime Holidays